Vegetarian Thai Green Coconut Curry
This vibrant vegetarian Thai Green Curry recipe is so simple to make from scratch, with no packaged curry paste required.
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- For the Green Curry Paste:
- 1stalk fresh lemongrass (thinly sliced, or 3 tablespoons frozen)
- ¼can coconut milk
- 1to 3 Thai green chilies (or jalapeño )
- 1cup fresh cilantro (packed, leaves & stems)
- 1shallot (chopped)
- 4to 5 cloves garlic
- 1to 2-inch piece galangal (or ginger, sliced)
- 1tablespoon soy sauce
- 2tablespoons lime juice (fresh)
- ½teaspoon cumin (ground)
- ½teaspoon coriander (ground)
- ½teaspoon white pepper (ground)
- 1teaspoon brown sugar
- ½teaspoon salt
- For the Remainder of the Dish:
- 1to 2 tablespoons olive oil
- 1 ½cups tofu (firm, cubed, or canned chickpeas, rinsed and drained)
- ½to 3/4 cup vegetable stock (or water)
- Optional: 2 to 3 makrut lime leaves (fresh or frozen)
- ¾can coconut milk
- 1green bell pepper (chopped into bite-size pieces)
- 1to 1 1/2 cups asparagus (or green beans, chopped)
- 1large handful cherry tomatoes
- ½cup fresh Thai basil (or sweet basil)
Instructions
Step 1
Gather the ingredients.Step 2
Place all green curry paste ingredients in a food processor or blender and blitz to create a fragrant green curry paste; you may need to add more coconut milk if using a blender. To make the sauce by hand: Mince and stir all sauce ingredients together in a bowl, or use a mortar and pestle to mash dry ingredients followed by liquid ingredients. Set aside.Step 3
Place a wok or large frying pan over medium-high heat. Add 1 to 2 tablespoons oil and swirl around, then add the green curry paste. Stir-fry for 1 minute to release the fragrance.Step 4
Add the tofu or chickpeas and stir until all ingredients are covered well with sauce.Step 5
Add the stock plus lime leaves (if using). Stir and reduce heat to medium-low. Gently simmer 5 to 7 minutes.Step 6
Add the coconut milk and the vegetables, and simmer 10 to 13 minutes, or until the vegetables have softened.Step 7
Remove curry from heat and taste for salt and spice.Step 8
Serve directly out of the wok, or transfer to a serving bowl. Sprinkle over the fresh basil (gently tear larger leaves into shreds). Sliced red chile peppers can also be used as a topping, one that adds more heat.